CRAVE'S MUSTARD POTATO SALAD

Serves: 4-5 as a side

■ 2 1/2 lbs (1.15 kg) fingerling or baby Yukon Gold potatoes

■ 1/2 cup (125 mL) smooth

■ Dijon-style mustard

■ 2 tbsp (30 mL) honey or agave syrup (use agave for vegan option)

■ 2 tbsp (30 mL) rice vinegar

■ 1/2 cup (125 mL) cold-pressed canola oil (see note)

■ 2 tbsp (30 mL) whole-grain mustard

■ 2 tbsp (30 mL) finely diced shallot

■ 2 tbsp (30 mL) freshly chopped parsley (any type)

■ Sea salt

■ Pickled onions, microgreens and thinly sliced fresh radish (optional, for garnish)

1. Cut the potatoes into bitesized pieces and place them in a medium saucepan with enough water to cover them completely. Bring to a boil over high heat, then reduce heat to medium and cook potatoes until tender and cooked through, 15-20 minutes.

2. Meanwhile, prepare the dressing by whisking the Dijonstyle mustard, honey and vinegar together in a medium bowl. Slowly add the oil to the bowl, whisking the entire time, until all the oil is fully incorporated.

3. Add the whole-grain mustard, shallot and parsley, and fold them into the dressing until well combined.

4. Once the potatoes are done, drain and set them aside to cool slightly. Then transfer them to a large bowl and sprinkle with salt, to taste.

5. Pour the dressing overtop of the potatoes and mix gently to combine. Garnish with pickled onions, microgreens or thinly sliced radish (if using).

6. Serve immediately as a warm salad, or refrigerate, uncovered, until the salad is thoroughly chilled to serve cold.

Note: A different vegetable oil such as olive oil or grapeseed oil can be substituted for the canola oil. If using extra-virgin olive oil, use half olive oil, half canola oil for best results.